Heat oven to 375F.,Grease 9-inch tart pan with removable bottom; set aside.,Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl.,Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.,Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined.,If dough seems dry, add additional tablespoon ice water.,Press dough evenly onto bottom and up sides of prepared tart pan.,Cover; refrigerate.,______,Add shallots; cook 3 minutes or until translucent.,Add garlic; continue cooking 1 minute.,Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender.,Remove from heat.,Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well.,Spoon kale mixture into prepared tart shell; pour egg mixture over kale.,Sprinkle with shredded cheese.,Place onto baking sheet.,Bake 35-40 minutes or until filling is set and top is browned.,Let stand 15 minutes.